Accepting the challenges in creating a gluten free household

Archive for the ‘Cake & Cookies’ Category

Chewy Gooey Flourless Chocolate Cookies

Sometimes it works to substitute flours found in regular recipes.  Sometimes it’s just better to go flourless.  My daughter loves to make peanut butter chocolate chip cookies for her dad when making a meal for us.  They’re yummy!  I think the ingredients are peanut butter, eggs, chocolate chips and sugar.  Another short list… you know I like short lists!!

But this week I craved chocolate (I say that as if it is something new… it is not!)  This recipe called to me.  It did NOT disappoint.

Short list of ingredients (6)… Crispy-chewy, soooooo good!!  You put them away in an airtight container to get them out of sight!!  The only thing I will do different next time is use a smaller scoop to make smaller cookies (and bake a shorter period of time.)  Watch them carefully – 14 minutes may be too long even for the larger cookies.  They spread very thin, and the larger cookies were more difficult to peel off the parchment without breaking.  Of course that meant more cookies for me to eat…

Here is the link to this recipe: http://www.recipegirl.com/2007/11/24/chewy-gooey-flourless-chocolate-cookies/

Flourless Hazelnut Cake

Birthdays are always a challenge.  While my hubby & I don’t mind our gf lifestyle, I always feel I need to make extra-good desserts when I’m cooking or baking for others.   Last year I posted the link for one of our all-time favorite gf desserts – TheBakingBeauties Lemon Layer Cake.  So this year I chose to make one that a friend made recently.

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When I saw the cake at our friend’s place, I was sure she must have forgotten that my hubby was Celiac.  But no, this Hazelnut Cake is not only gluten free, it is grain free as well!

She photocopied the recipe for me, originally called Hungarian Flourless Hazelnut Cake, but I can only guess at the origin.  It looks almost exactly like the one at allrecipes.com, so I’ll post that link: http://allrecipes.com/recipe/hungarian-flourless-hazelnut-cake/

So on Thursday night I pulled it out – determined to tackle it.  I had perused it enough the first time, to know that I needed to buy a bag of hazelnuts.  I could not believe how easy this recipe was to make.  Few ingredients, and simple.  I like simple.

Here it is.

12 ounces hazelnuts – or 2 heaping cups before grinding
2 tsp baking powder
6 eggs, separated
5/8 cup sugar
1 tsp vanilla
Whipped cream
Hazelnuts for garnish

Preheat oven to 325.  Grease 2 9” cake pans, or line with parchment paper.

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Grind nuts very fine (I used my food processor); add baking powder.

Beat egg whites until stiff; adding the vanilla halfway through the process. Fold in half of the nut mixture

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In another bowl, beat egg yolks with the sugar until pale yellow.  Fold in the other half of the nut mixture.  Gently mix all together.

Pour into pans and bake for 40 minutes or until toothpick inserted comes out clean.

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Cool and put whipped cream between layers, and on top and sides of cake.  Garnish as you wish.

*Instead of whipped cream between layers, I used coconut milk, whipped, following this pin from pinterest: http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/.  I didn’t add cinnamon, but probably could have.  It would also have fit well with the Hazelnut Cake.

We celebrated 3 March birthdays with this cake!

Fudgy Black Bean Brownies

I’m always looking for healthier desserts since we are a dessert-loving family.  My daughter made a version of these, and we loved them.  I found this recipe at the following site: http://mealmakeovermoms.com/kitchen/2009/07/10/black-bean-brownies/

Makes 16 Servings

Ingredients

19-ounce can black beans, drained and rinsed very well
3 large eggs
3 tablespoons canola or olive oil
3/4 cup cane sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract, optional
1/2 teaspoon baking powder
Pinch salt
1/2 cup semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F. Line a 9″ square baking pan with parchment paper and set aside.

2. Place the black beans in the bowl of a food processor and process until smooth and creamy. Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract if desired, baking powder, and salt and process until smooth. Add 1/4 cup of the chips and pulse a few times until the chips are mixed in.

3. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining 1/4 cup chocolate chips.

4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Cranberry Apple Cake

Another one from the Gluten free Goddess… apparently I like her cakes!  Now that I see that I have two of her recipes as favorites, I will have to go back and look at her site more closely.  As should you!

This one is definitely healthier than the chocolate cake, and if you like apples and berries in your cake, you should love this one as well.  I don’t think anyone would have known this was gluten free without being told.  Yum!  We served it slightly warm with ice cream.

Gluten-Free Goddess Recipes

http://glutenfreegoddess.blogspot.ca/2008/11/apple-cake-with-cranberries.html

Flourless Chocolate Cake

I should have taken a picture.  Except that it wasn’t the ‘look’ of the cake that was exceptional.  It was the taste.  I want to post two recipes today for the same thing.  My friend Brenda gave me her recipe for Flourless Chocolate Cake.  I know that whatever Brenda makes is good, so I pulled it out for our March birthday celebration.  The only problem with her recipe was the instructions to put it into a 10 inch pan, and put the pan in another pan with water.  My only 10 inch pan is a springform pan, and if I put that in water, I would have a very soggy cake.  So I found another similar recipe.  It wasn’t much to look at, high on the edges and sunken in the middle.  If I had thought we could finish the whole cake, I would have piled berries into the centre for a picture, and to sing Happy Birthday.  But I knew we wouldn’t finish it, and the berries could make it soggy, so I endured the laughter from my kids instead.  We had it with ice cream and berries and it was wonderful.  I could have served it in the kitchen, or, alternately, cut off the high edges and cover the cake with whipped cream or an icing.  It really didn’t need an icing, though, as it is a rich cake already.  I’m not making any health claims with this cake.  It definitely is a ‘special occasion’ cake.

 http://brendasgfkitchen.wordpress.com/desserts/cakes/flourless-chocolate-cake/

Read more: http://glutenfreegoddess.blogspot.com/2007/01/flourless-chocolate-cake_11.html#ixzz1Hi7bvMMi

Gluten Free Birthday Cake

There are only six adults in our little family, but three of them have birthdays at the end of March.  That means they have to share a party.  I did purchase a cheesecake from Superstore that has no suspicious ingredients for a gluten-free diet, but I wanted to make a cake as well.  I’ve been trying a few recipes.  When I had a bag of lemons in my freezer and was craving something lemony recently, I made this one: http://www.thebakingbeauties.com/2010/03/gluten-free-layered-lemon-cake-with.html

WARNING: If you like lemon as much as we do, do NOT make this for just two of you.  It is NOT low-fat, but it is yummy, and we wanted to eat it all!  It was still just as yummy a few days after I made it (I stored it in the fridge), but finally I sliced the remainder and threw it into the freezer where it was less of a temptation and would last longer.

I won’t post that recipe here – you just need to follow the link to the Baking Beauties site and get it there.

I was told that chocolate was in order for the birthdays, so if that one turns out as amazing, I will post the recipe here as well… or at least the link to it!